March 18, 2013

Vegan Cashew Cream Recipe


This is so delicious. I am always on the lookout for new vegan cream alternatives and this one is amazing! Weeeeee! You have probably seen our other cream alternative which is a whipped coconut cream. This cashew cream is very different and can be used as a savoury cream or a sweet cream. The great nuttiness of the savoury cashew cream can be used as a delicious addition to curries such as a beautiful Indian Korma or in soups. On the other hand, adding the optional sweet ingredients below will make it taste a bit more "dessert-y" and will be yummy to add to the tops of cakes, pies or muffins. This has a really tasty nutty flavour, so if you don't want to add a nutty flavour to your desserts then you may want to use our whipped coconut cream instead. Jerome loves this... he normally doesn't like nuts but he really enjoyed this. I was so excited when I made this that I scooped it up with my finger and ran from the kitchen to the office, screaming with excitement. When I got there I shoved my finger at him and made him eat it! And no... he didn't look at me strangely as he has grown accustom to my "special" traits hehe. Have a look at the tips and serving suggestions at the bottom of this page for ways to use this in your meals. 


makes 1 cup

For Savoury Cashew Cream:
   1 cup (140g) whole raw unsalted cashews
   water
   6 tablespoons (120ml) soy milk

For Sweet Cashew Cream (optional), add:
   1/2 teaspoon vanilla extract
   sweeteners of choice

  1. Put the raw cashews into a container and pour in water until the cashews are just covered.
  2. Cover with a lid and leave overnight to soak and soften (At least 8 to 10 hours).
  3. After the cashews have soaked for 8 to 10 hours, drain the cashews and discard the liquid.
  4. Put the cashews into a processor/blender and process until they become a thick paste.
  5. Pour in the soy milk, 1 tablespoon at a time until it becomes a creamy consistency to your liking. You may want to add more or less soy milk than I have suggested to make the consistency you need.
  6. Blend for a few minutes until it is smooth, creamy and without lumps. Spoon it through a sieve for a silkier consistency.
  7. If you are wanting a savoury cream, well you are done! Use immediately or refrigerate until needed.
  8. If you want a sweet cream. Add the vanilla and sweeteners to the processor with the cream and blend until combined, smooth and creamy. 
  9. Enjoy!

  • Will keep in the fridge for about 2 to 3 days. 
  • You can freeze it for a few months. 
  • For a nut butter or spread: Blend the drained soaked cashews without any liquid into a thick paste. This is delicious on its own. It has a taste between tahini and peanut butter and is beautiful on toast! 
  • Use the savoury version of the cashew cream in curries. Especially in kormas! 
  • Use the sweet version of the cashew cream in desserts that will compliment a nutty addition. Such as carrot cake! 



The nutrition information above is an approximate guideline and does not include the "optional" ingredients.  

10 comments :

  1. Wonderful! I'll be using this recipe very soon for both sweet and savoury, I didn't know it was this easy!!! Thanks for the recipe and tips!
    Nicole K

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    1. Hi Nicole, thanks for your kind words. I hope you enjoy it :)

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  2. I also love making home-made cashew nut creams. I like a savoury one too with chopped dill etc!

    I love your versions too! I miss you on my blog!

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    1. Hi Sophie, Thanks for the kind words. I will visit you now :)

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  3. I made the cream today. First time out using cashews for vegan cooking. I'm actually a newbie when it comes to vegan lifestyle. Now that I have the cream, can you point me towards some recipes (savory preferred) that I can use this cream as a component?
    Thanks.

    Amy Laurel @twotramps

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    1. Hello Amy! Oh I hope you like it. Jerome has been spreading it on his toast hehe. Savoury recipes... you could use it in vegan curries when it asks for cream, in soups, in stews or anything that needs to be thickened. I use it when I have a recipe that I want to "veganise" and it asks for cream. :) Thanks! Hope this helps.

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  4. This is delicious! I made it this evening to top my home made strawberry pie and it worked perfectly. The family (vegan and nonvegan alike) loved it. I will definitely be making this again. Thank you for sharing!

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    1. Hello Virginia! Thanks so much. I am happy that you enjoyed it. It has a really nice nutty sweet flavour :) Jerome eats it on toast! hehe

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  5. Hi Madison & greetings from the UK can you advise if the milk is unsweetened in both versions? Is the soy milk light? Will it work with unsweetened Almond milk?

    I have only just come across your blog and I am going to take a look at your ebooks. Do you have any plans to release a hardback/softback book in the future.

    Ps love the graphics!

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    1. I've used only unsweetened lite soy milk. I add sugar or maple to sweeten if I need.

      Thanks so much! Yes we do have plans for a book in the future :)

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